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Low Carb Cranberry Cobbler

Make this low carb cranberry cobbler the star of your holiday dessert table! A tender sugar-free almond flour batter studded with fresh cranberries. This post is sponsored by FreshWorks.

Low Carb Cranberry Cobbler Recipe

Please tell me that I am not the only one who does this. Please tell me that I am not the only one who gets so excited when she sees certain seasonal produce come back into the stores that she buys a bunch and then lets it languish in the refrigerator? I do this every year, I swear, and it’s fresh cranberries that get me so worked up. I see them and I grab a bag or two, with every intention of creating some glorious low carb cranberry recipes right away. But my attention is inevitably diverted to more pressing issues, like dinner for my family. And there they sit, day in, day out. Sometimes weeks go by before I get around to using them.

Low Carb Keto Cranberry Cake Recipe

And while fresh cranberries are remarkably sturdy and can last for a while, they don’t always look so hot by the time I’m ready for them. Which is why I am giving thanks this year for the new FreshWorks containers from Rubbermaid. Seriously, they are saving me from my cranberry-loving self and making my holidays a little easier…and fresher.

Fresh works containers

FreshWorks comes in three new sizes and I got a chance to try them all. The square bigger one is perfect for cranberries – they were in there for three weeks and looked as good as when I first purchased them. The long skinny one is ideal for produce like celery and green onions, so that I can buy the ingredients for my low carb stuffing ahead of time. And I found the smallest one to be spot on for green beans…green bean casserole is on the menu this year! I tried out all of this produce in the containers and was pleased with how well they lasted.

Check out these popular Low Carb Recipe Videos!

Easy low carb Cranberry Cobbler #sugarfree

All you need to do is remove the produce from its packaging without washing or trimming, and transfer them straight to the FreshWorks containers. The patented FreshVent technology keeps airflow moving and the bottom CrispTray elevates the produce away from the bottom, to reduce moisture and spoilage. Your produce can last up to 80% longer in these innovative containers. So if you’re looking to get a jump on your holiday menu planning and buy your ingredients early, you should consider FreshWorks. And I get to give the whole set away, right here, right now. Enter below!

Grain-free Sugar-free Cranberry Cobbler Recipe

I used my long-lasting fresh cranberries in a delicious low carb Cranberry Cobbler. This was inspired by a gorgeous Christmas Cranberry Cobbler I spotted on Cake Knife and I couldn’t wait to try making it over. It turned out like a light but crunchy cake studded with cranberries, and the whole family loved it. It would make a fantastic keto Thanksgiving dessert recipe. Or a perfect Christmas brunch item. Either way, you will love it.

 

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5 from 5 votes
Low Carb Cranberry Cobbler Recipe
Print
Low Carb Cranberry Cobbler
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 

 Make this low carb cranberry cobbler the star of your holiday dessert table! A tender sugar-free almond flour batter studded with fresh cranberries.

Course: Dessert
Cuisine: Dessert
Servings: 9
Calories: 174 kcal
Ingredients
  • 1 cup fresh cranberries
  • 6 tbsp Swerve Sweetener divided
  • 1 cup almond flour
  • 2 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 2 large eggs
  • 6 tbsp butter melted
  • 2 tbsp heavy cream
  • 2 tbsp water
  • 1/2 tsp vanilla extract
  • More Swerve Sweetener for sprinkling
Instructions
  1. Preheat the oven to 350F and grease an 8x8 glass or ceramic pan (can also use a 9-inch glass or ceramic pie pan).
  2. In a medium bowl, toss the cranberries with 2 tablespoons of the sweetener.
  3. In a large bowl, whisk together the almond flour, remaining 4 tbsp of sweetener, baking powder, cinnamon, and salt. Stir in the eggs, melted butter, whipping cream, water, and vanilla extract.
  4. Pour the almond flour mixture into the prepared baking pan. Sprinkle with the “sugared” cranberries. Bake 30 minutes, or until the cobbler is golden brown and just set in the middle.
  5. Remove and sprinkle with 1 or 2 teaspoons of sweetener, if desired. Serve with lightly sweetened whipped cream.
Nutrition Facts
Low Carb Cranberry Cobbler
Amount Per Serving (1 /9th of cobbler)
Calories 174 Calories from Fat 140
% Daily Value*
Total Fat 15.5g 24%
Total Carbohydrates 4.63g 2%
Dietary Fiber 1.92g 8%
Protein 4.26g 9%
* Percent Daily Values are based on a 2000 calorie diet.

Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program.I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them.I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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Comments

  1. Call me old fashioned, but I’m a sucker for cranberry sauce. It wouldn’t be Thanksgiving without it! (But it must, however, be Grandma’s.)

    Reply

  10. You don’t say what to do with the other 4 tablespoons of sweetener. You say add water. How much? Not listed in the recipe. Hope it comes with all the guessing I had to do.

    Reply

    • We make a cranberry cake that has a warm cream and butter sauce. 1/2c cream, 1/2 c butter and 1 c sugar. Warm the cake and pour some on or put some in the bottom of the bowl. I bet you could use the equivalent sugar substitute and have a warm low carb sauce for this cake. It is DECADENT with the sugar one. Going to try it. Thanks for this recipe!

      Reply

  12. You’re not alone in this habit, Carolyn. This year I chose not to buy any pie pumpkins because I finally accepted that, as in years before, I’d never get to them before they’d spoil. Not sure if I have a favorite way to use cranberries. I make sauce for the family every Thanksgiving, but I don’t really care for it myself. I want to try some of your cranberry recipes though. Maybe one of those will become my favorite!

    Reply

    • Butternut squash makes really good pie. ( true best IMO) If you store then in a cool, dry, dark place they can last for months. In my opinion they get sweeter with age in cool storage. I grow some and wash them, then wipe down with olive oil and store.

      Reply

  19. I love my homemade sugar free cranberry sauce. But my new favorite is your Cranberry Cheesecake Pie! Oh my! I made it for dessert tonight when my parents come for dinner, but I couldn’t resist testing a piece. I think I’ll be keeping all leftovers for myself. 🙂

    Reply

  20. I love cranberries as a sauce or baked into muffins or cakes. I’m definitely going to make this cranberry cobbler very soon.

    Reply

  22. I don’t have much experience cooking with cranberries so I’m thrilled to try your recipe!
    This year I am not dreading the holidays and staying on course with healthy eating because of all of your delicious recipes. I look forward to continue surprising my family and myself with healthy and indulgent tasting treats!
    Can you recommend the best product to use or method for greasing a pan?
    I try to only use silicone or parchment but in the case of my doughnut and other metal pans I have only had a sticky crumbly mess.
    Thanks for all you do!

    Reply

  23. I never used fresh cranberries until last year when I made sugar free cranberry sauce and another recipe I discovered for a bar. I bought a ton of cranberries and put them in the freezer. I’ve moved them from the freezer to the fridge and not used them and they’ve gone bad!

    Reply

  30. Before low carb my favorite was cranberry bars. Now I am thankful for all the low carb encouragement and the knowledge that there is a better way to cook it! So the answer is cranberry bars!

    Reply

  32. Honestly, I have never made anything with cranberries before
    I did just buy a bag of them to attempt your cranberry cheesecake. I may have to make this cobbler too!

    Reply

  33. Cranberries are waaaay under-rated. I keep some frozen at all times for whenever a craving hits. I love your vanilla bean panna cotta with cranberry coulis, btw! This cobbler looks to, maaaaybe, knock the panna cotta from its number one cranberry dessert position. At least, it will give it a run for its money. =))

    Reply

  34. I love making a fresh cranberry pecan relish, but unfortunately its made with marmalade and isn’t low carb. It is however delicious!

    Reply

  35. I love homemade cranberry sauce, cranberry orange bread and cranberry scones. This is my first year going low carb so your cranberry cobbler looks amazing! I can’t wait to get some fresh cranberries and make it.

    Reply

  36. My grandmother’s hopped cranberry salad. It can be made low-ish carb so I will probably make some this year and limit my amount.

    Reply

  37. Perfect timing. I just bought cranberries yesterday 🙂
    Now the question is…
    I need dairy free. I will use ghee for the butter but wondering how coconut cream will work in place of whipping cream. Any thoughts?

    Reply

  40. This recipe is fantastic, and I will definitely be making it again next week for our GF and Keto guests at Thanksgiving.
    I have been having great success with your baked-goods recipes, but I notice that I generally have to cook them longer than specified, and the texture is still just a bit gummy in the middle. Do you think this is due to my choice in almond flour? I generally use Honeyville or Trader Joe’s (and get the same result), but I know that Bob’s Red Mill Super-Fine is your go-to for almond flour. Have you done a recent comparison on brands? I would love to see that on the blog so I could adjust recipes based on what almond flour I have on hand.
    Thanks!!

    Reply

    • Thanks for the feedback, Colleen. I have used both Honeyville and TJs in the past and found them comparable but it’s been a while, I don’t know if that makes a difference. Also could be your oven temps. Given that this keeps happening to you, I’d say cut back on the liquids a bit in your recipes, maybe by a few tbsp. The batter should be spreadable still, but not really pourable.

      Reply

      • Thanks for the quick reply! I will definitely try that. It may also be big eggs, now that I think about it … I’ll play with the liquids a bit. It’s also probably time for me to get an internal thermometer for my oven and check on that.

        Reply

        • I use Honeyville. But I think the issue is probably your oven temp. When I bake Carolyn’s recipes, I always have to SHORTEN the baking time. I need to get a thermometer too for the opposite reason!

          Reply

  41. I LOVE dried cranberries and use them a lot in my salads. I like them in scones also. But this cake looks delicious too. Anxious to try it.

    Reply

  44. Ohmygoodness, I do the same thing! I have 2 baking pumpkins that have been sitting in my kitchen for weeks as well as a bag of cranberries in the fridge. Any idea how long they stay good? I have been eyeing the freshworks at the store each time I go because I HATE to waste food!

    My favorite cranberry recipe is my MIL’s recipe for Cranberry Fluff and I want to figure out a low carb version so I can eat it again. My kids love your cranberry bread. I make it every year. I really want to make this cobbler too. I am weak against cobbler, lol.

    Reply

    • Cranberries are pretty hearty so they can last a few weeks but in my experience, 3 weeks is their upper limit before they start to shrivel.

      Reply

      • Thanks! They are pretty old. I’ll check on their shriveledness. My pumpkins are still firm. I hope that’s a good sign.

        Reply

  46. I love cranberry sauce. This recipe looks very delicious…..sure am glad that I have some cranberries in the freezer so I don’t have to wait to try it!

    Reply

  49. I’ll be using fresh cranberries for raw cranberry and whole orange relish. But it’s great to know that frozen berries will work for the Cobbler…how convenient and easy will THAT be all winter?? (and what a great breakfast bread!!)

    Reply

  52. My daughter and husband eat cranberries right out of the bag! Not me, I like to bake them in a cobbler or a pie (I have one in the oven right now!) or mix with jalapenos to make a sassy cranberry sauce. My whole family LOVES them!

    Reply

  56. I love a cooked cranberry relish. And thanks to you, we’ve been making it with erythritol instead of sugar and couldn’t tell the difference in a side-by-side comparison. But don’t cook it in! It hardens up. Just sweeten to taste at the end.

    Reply

  58. I love fresh cranberrie sauce!! In a food processor add 1 bag fresh cranberries, 1 granny smith apple and 1 fresh navel orange process until a good consistency. Sweeten with your choice of sweetner( I use Gentle Sweet). Sometimes we add a couple Tablespoons of GranMarnier!! Delicious and refreshing!!

    Reply

  63. Got my cranberries in the freezer – like 4 bags! Can’t wait to get the containers to complete the holiday task at hand! ?

    Reply

  66. I was totally just searching for a sweet treat cranberry recipe that I had everything for, and here it is!! Can’t wait to get started!!

    Reply

  68. I made this the other night and am making it again per my husband’s request. Only alteration I made (bc that’s how I roll): instead of water used Grand Marnier and added some of dried orange peel (Spice Islands). Perfect for holidays! Without the whipped cream, it could be a great brunch dish.

    Reply

  70. So happy to see this recipe. My granny always made cranberry bread for us to munch on on Christmas morning while opening presents. After she passed and we got older one of us would always make some, and it continues on to our children. I missed it after starting a low carb life last year. I’m so excited I can’t wait to try this out

    Reply

  72. My mother-in-law’s cranberry relish. Fresh cranberries, an orange with the peel, pecans and sweetener chopped together in the food processor. Good and nutritious!

    Reply

  73. This recipe looks delicious as is, but I love cranberry orange bread during the holidays! Could freshly squeezed orange juice and orange zest be added to this? If so, how much? Thanks!

    Reply

  75. I’ve been making a cranberry, pecan and white chocolate tart for Thanksgiving dinner that is one of my favorite desserts.

    Reply

  77. I Love, Love, LOVE your blog! This is exactly the recipe I was looking for. Since I can not seem to find a sweetner my husband likes, will eat, I guess I will have to make this and eat it ALL myself 😉

    Reply

  80. By the way, I bought some of these containers and can vouch for them! I want to get more. Does anyone else have a problem with cilantro staying fresh? The container absolutely helps keep it fresh longer!

    Reply

  82. My favorite cranberry recipe so far is your Cranberry Blender muffins! This may be a new fave! I also like a handful of them in any smoothie I make. I freeze them and add a handful to thicken up the smoothie without additional ice. Gives a nice sweet tart flavor to them as well.

    Reply

  83. I love cranberries and was SO excited to discover Swerve…works perfectly with cranberries and I love the crunchy addition…and am fortunate not to notice the cooling effect/taste of Swerve. WinWin! 🙂 Thanks Carolyn!

    Reply

  87. Favorite way to use cranberries is fermented cranberry chutney. I typically can’t get my family to touch ferments; but this one has been a hit!

    Reply

  94. We are definitely making this! AND getting some of those containers. I’m guilty of sopping with the idea that I have all this free time too!

    Reply

  98. I’m so glad to find this recipe. I have two family dinners to attend this week. I’m not following my diet plan for one of those, but want/need to be strict with my eating at the other. This will be the perfect sweet treat for me to take. Bonus points because I have all the iningredients on hand.

    Reply

  104. I subbed the sweetener with Sukrin:1 and used slightly less in sugaring the cranberries and in the cobbler. Perfect ! The tart came through nicely with hints of the sweet. I ate 2 pieces with whipped cream ! Delicious !!

    Reply

  105. This recipe is a definite keeper for me, I made it twice in a week already! Once for a dessert and once as a coffee cake for a brunch. I cut down on the sweetener on the second one and added more cranberries and it was still wonderful and plenty sweet! It is so easy to toss together with stuff I often have on hand. I was thinking I may also try it with blueberries or raspberries.

    Reply

  106. We don’t get fresh cranberries in Australia so i soaked some dried ones overnight. I can’t have dairy so im trying coconut cream. Do you think that will be okay?

    Reply

  107. I made this recipe yesterday and tonight Grumpy told me that I should definitely make it again! He really loved this one (me too by the way!). I am getting so much enjoyment from your recipes and they have helped us so much!! Thank you! (I can’t say that enough!)

    Reply

  108. I made this the first time for Thanksgiving and I’m making it again today. So simple and very delicious. Thanks, again, Carolyn for all you do!

    Reply

  109. This Southern girl loves her some cobbler and I just made this with fresh blackberries!!!! OMG out of this world! Thanks for all of your wonderful recipes. You are my favorite low carb recipe inventor and blogger. I am now making your recipes exclusively and they are the best!

    Reply

  110. Making this again for the fourth time in a month. My husband keeps requesting it with vanilla nsa ice cream. I better stock up on fresh cranberries while I can get them and toss them in the freezer!!!
    Thanks for such a great recipe Carolyn.

    Reply

  111. I love this recipe. Have made it several times over the last month. The first time as shown but since then used lemon zest, a few tsp of lemon juice and lemon oil or concentrate to the batter. So far have made it with fresh cranberries but when I run out plan to try it with fresh or frozen raspberries, blueberries, or blackcurrants. I serve it with whipped cream also with a bit of kemon zest and lemon oil and a touch of sweetener added. Is always well received. I find it gets better the next day so fantastic to make ahead for the flacors to really develop. Has almost a bit of a cornbready consistency. I could see also doung it with orange zest, concentrate. Great , easy, delicious adaptable recipe!
    Thanks so much, love your. log and recipes!
    Have lost a sgnificant amount of weight and normalized HgA1c which was very high( new dx) with. o meds, no insulin, just dietary changes to keto and intermittent fasting. Its websites like yours that make this WOE so much easier, so many delicious recipes to try! It does not feel restrictive as I eat only delicious, healthy food, mostly prepared by myself.

    Reply

  112. Made with lemon zest and a little juice also. Would love to use orange extract and try to make into the cranberry orange muffins I miss!

    Reply


  115. This is in the oven. Made it casein free by subbing the cream/water with cashew milk and using ghee. It smells heavenly. Thank you!

    Reply


  116. I’ve never had cobbler, let alone made it! This was delicious, soooo easy to make and tasted like we were eating an incredibly moist, fluffy muffin out of a casserole dish! I added a touch of orange extract, some grated ginger, nutmeg and doubled the cinnamon. It was like a Christmas breakfast in July!
    I can’t wait to try other variations of this base, ot’s a home run! Thank you!!

    Reply


  117. I LOVE this recipe! Have made numerous variations including with orange zest and orange essence and various fruit. Also made a chocolate version with cocoa and raspberries and a couple of handfuls of sugarfree chocolate chips. That one I made in a loaf pan and turned out very well.
    Tonite making the lemon version with frozen red currants from my garden. Am going to try tomake a marble loaf sometime by dividing half the batter and adding cocoa to half.
    Also I never sweeten whatever fruit I use as the tangyness of the berries whichever I use, eg cranberries, raspberries, blackberries, red or black currants counteract the sweetness of the cake wonderfully.
    It always turns out well. Supersimple recipe. Great with unsweetened whipped cream or keto icecream.

    Reply


  118. This was great! I just happened to have 1 1/4 cups of frozen cranberries that I had no idea what to do with when I stumbled upon this recipe. Carolyn, you have made the perfect keto friendly cobbler! Thanks so much for sharing your recipes with us! I will be making this over and over and trying out different fruits too. I’m thinking pear and ginger, but maybe after I’ve gotten to my goal weight first. 😉

    Reply

  119. Do you add or discard the remaining sweetener that doesn’t coat the sugared cranberries? Looking forward to sharing this as a dessert with my friend’s first holiday season on a diabetic diet.

    Reply


  120. This is probably sacrilege but I made this with blueberries instead of cranberries, as I didn’t have any, and it was delicious! As blueberries are softer than cranberries, the cobbler did have a bit of a bluish tinge at the bottom where some had burst open, but that just made the whole thing even more delicious and moist. This is such a versatile recipe! As some others have done, I can’t wait to try this with citrus zest… The possibilities are endless 🙂 Thank you so much for another great recipe!

    Reply

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